Batch fermentation kinetics of acetoin produced by

Acetoin / metabolism Bacillus subtilis / growth & development Fermentation Glucose / metabolism Industrial Microbiology / methods Kinetics
Acetoin Bacillus subtilis batch cultivation kinetic model

Journal

Preparative biochemistry & biotechnology
ISSN: 1532-2297
Titre abrégé: Prep Biochem Biotechnol
Pays: England
ID NLM: 9607037

Informations de publication

Date de publication:
2021
Historique:
pubmed: 10 3 2021
medline: 2 2 2022
entrez: 9 3 2021
Statut: ppublish

Résumé

The aim of this work was to study the changes of bacterial cell growth, acetion formation and glucose consumption with fermentation time during batch cultivation. A mathematical model of cell growth, product synthesis, and substrate consumption changes with time during the batch cultivation of acetion was established. By analyzing the fitting curve of the kinetic model, it is found that the calculated value of the model fits well with the experimental value, and the fitting model R2 is greater than 0.98. The kinetic model established in this experiment can better reflect the batch cultivation process of acetion.

Identifiants

DOI: 10.1080/10826068.2021.1885047 PMID: 33686924
pubmed: 33686924
doi: 10.1080/10826068.2021.1885047
doi:

Substances chimiques

Acetoin BG4D34CO2H
Glucose IY9XDZ35W2

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

1004-1007

Auteurs

Hui Xu (H)

Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, P. R. China.

Yanjun Tian (Y)

Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, P. R. China.

Shanshan Wang (S)

Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, P. R. China.

Kunfu Zhu (K)

Food and Drug College, Shandong Institute of Commercial Technology, Jinan, P. R. China.

Lei Zhu (L)

Shandong Zhushi Pharmaceutical Group Co., Ltd., Heze, P. R. China.

Qiangzhi He (Q)

Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, P. R. China.

Wenjing Li (W)

Food and Drug College, Shandong Institute of Commercial Technology, Jinan, P. R. China.

Jianjun Liu (J)

Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, P. R. China.

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Classifications MeSH

questionsmedicales.fr › Composés chimiques organiques › Cétones › Butanones › Acétoïne › Batch fermentation kinetics of acetoin produced by
questionsmedicales.fr › Bactéries › Bactéries à Gram positif › Bâtonnets à Gram positif › Bâtonnets sporulés à Gram positif › Bacillaceae › Bacillus › Bacillus subtilis › Batch fermentation kinetics of acetoin produced by
questionsmedicales.fr › Métabolisme › Métabolisme glucidique › Fermentation › Batch fermentation kinetics of acetoin produced by
questionsmedicales.fr › Glucides › Sucres › Oses › Hexose › Glucose › Batch fermentation kinetics of acetoin produced by
questionsmedicales.fr › Technologie, industrie et agriculture › Technologie › Biotechnologie › Microbiologie industrielle › Batch fermentation kinetics of acetoin produced by
questionsmedicales.fr › Phénomènes chimiques › Phénomènes biochimiques › Cinétique › Batch fermentation kinetics of acetoin produced by